I’m not generally a Mark Bittman fan, but this recipe for salmon is perfect. I purchased fresh salmon from Costco – and clipped the parsley from my herb pot. Pay attention to how the butter should look in the pan, and that’s the most complicated thing about this. I did line my pan with foil so I didn’t even have to clean up. Ours only took 10 minutes, don’t let it overcook.
I do agree with Bittman that recipes should be simple and highlight the good quality of the food, and this recipe proves the theory.
Roasted Salmon with Butter From Mark Bittman
4 Tablespoons Butter
Pepper -- freshly ground
2 Pounds Salmon Fillet -- (-3 pounds) skin on
Fresh Parsley -- for serving
Preheat oven to 475°. Place butter on rimmed baking sheet and season with salt and pepper. Place sheet in oven until butter melts, about 1 minute. (The butter should foam and then subside).
Carefully remove sheet from oven and place salmon on top of butter, skin side up; season with salt and pepper. Return sheet to oven.
Roast until salmon is just cooked through, 8-12 minutes, checking frequently (after 8 minutes) it should flake easily when done. Sprinkle with parsley and serve.
Adapted from How to Cook Everything The Basics
"Everyday Food Issue 91 (The How-To Issue)"
Per Serving: 182 Calories; 10g Fat (48.9% calories from fat); 23g Protein; trace Carbohydrate; 0g Dietary Fiber; 75mg Cholesterol; 135mg Sodium. Exchanges: 3 Lean Meat; 1 Fat.